French Fridays with Dorie: Christine’s Simple Pepper Soup

simple pepper soup

I’m trying to make up my mind about this week’s French Fridays with Dorie recipe: Christine’s Simple Pepper Soup (nee, Party Soups).  Simple is an understatement.  All this soup requires a quart of vegetable (bouillon) broth, a pound of peppers, extra seasoning to taste, and a simmer of twenty minutes.  In the hardware department, a blender and a strainer.  Adding to the simplicity, it can be served either warm or cold.  Dorie Greenspan’s friend Christine, a pro of turning the simplest ideas into chic, serves these soups in tumblers, wine glasses, and dainty coffee cups. 

I was not completely sold on the warm pepper soup when I tried it right after making it.  It didn’t feel that special, or that deep in flavor.  Granted, I cut back from the two suggested bouillon cubes to one.  The brand I normally use yields a very strong vegetable broth, and I didn’t want that to detract from the taste of the peppers.

Warm simple pepper soup topped with whipped cream and paprika

An eight hour resting period changed my mind completely.  The pepper soup was silkier and the sweet pepper flavor popped up beautifully.  It was not only a good chilled soup for the summer, but it could also make a great mixer for a Bloody Mary type drink.  I had other plans for this though.  Those were entirely driven by my first impressions of the soup.

Palate cleanser, anyone?

simple pepper soup

Simple Pepper Sorbet

I’ll keep this simple pepper soup in the back burner for now, but a quart might make it to the freezer for a future dinner party.

French Fridays with Dorie is an online cooking group where a group of fearless bloggers tackle recipes from Dorie Greenspan’s Around My French Table, one recipe per week.  This week’s recipe featured three equally simple soups: asparagus, broccoli or red pepper.  Curious to see how the rest of the group fared?  Go check out their links!

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Author:Adriana A

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

25 Responses to “French Fridays with Dorie: Christine’s Simple Pepper Soup”

  1. January 17, 2014 at 9:16 am #

    Your palate cleanser is gorgeous! I see an elegant dinner party in your future :)

  2. January 17, 2014 at 9:19 am #

    That. Is very clever! I’m with Liz – sounds like the making of a very lovely dinner party.

    I vote that all of us should come to PR for a mid-winter Dorista dinner – or at least dream about it :-)

  3. January 17, 2014 at 9:35 am #

    Bloody Mary! Fabulous idea. I will have to make this recipe up soon and save some for just that :) Looks wonderful!

  4. January 17, 2014 at 9:48 am #

    I’m with Cher on the mid-winter dinner. I love that idea of sorbet, and your photo
    is gorgeous. I made the broccoli soup and I enjoyed it chilled better than as a hot soup.
    I think the blending of all the ingredients for a longer period of time made all the difference.

  5. January 17, 2014 at 9:49 am #

    I love these soups for an elegant dinner party appetizer! And yes, I’m with Cher – Dorista meetup in PR!

  6. January 17, 2014 at 1:44 pm #

    Looks super simple and yummy!

  7. January 17, 2014 at 3:05 pm #

    I am unfortunately smack in the middle of work busy season, but would love nothing more than to host the Doristas in Puerto Rico. Beachside rentals with full kitchens on the West coast, an afternoon or two with my delightful friends of Spoon Food Tours, farmers markets… did I say beachside?

    Off to play Lotto after I’m out of the office today. :)

  8. January 17, 2014 at 3:58 pm #

    You are a smart lady indeed. Very impressive. My truth is I tossed my pepper version down the drain as I didn’t have the time to consider saving it that day. I wish I saw this first as I so want to try that sorbet!

    • January 17, 2014 at 4:06 pm #

      Maybe my peppers were sweeter/smaller/orange? The hot soup wasn’t really anything too special, but it wasn’t bad.
      I’m happy your friend enjoyed your soups and company.

  9. January 17, 2014 at 6:49 pm #

    Sorry you were underwhelmed by the soup – but that sorbet is impressive!

  10. January 17, 2014 at 9:58 pm #

    I thought all of the soups would be great cold, especially the pepper. Love the Bloody Mary idea.

  11. January 17, 2014 at 10:09 pm #

    You are brilliant. Love the sorbet.

  12. January 18, 2014 at 7:44 am #

    Ooh, sorbet. Great idea and given how sweet the soup was I could see how it would work. Way to think outside the recipe box.

  13. January 18, 2014 at 12:30 pm #

    The red pepper was my least favorite flavor of the three because it was too thin compared with the others (I used less stock for all of them). Great ideas for this one: bloody mary or sorbet. I think I would have liked it in either of those incarnations! You are one very clever cook!

  14. January 18, 2014 at 12:55 pm #

    Bloody Mary! Now that is brilliant!! “Just add vodka!” – even thin, unroasted pepper soup can be great! :) Enjoy the w/e.

  15. January 18, 2014 at 5:55 pm #

    Wow, I’m impressed you thought to turn it into sorbet!

  16. January 18, 2014 at 7:36 pm #

    Bloody Mary and the sorbet are brilliant uses for the soup. It was too watery on its own.

    Have a great weekend!

  17. January 18, 2014 at 8:00 pm #

    Love the sorbet idea and I agree, it would make great mixer, too.

  18. January 18, 2014 at 9:25 pm #

    Oh! Sorbet and Bloody Mary’s! Now you are speaking my language! :)

  19. January 18, 2014 at 10:58 pm #

    I really like the sorbet idea. The soup was refreshing, but I didn’t find myself wanting more than a few bites. Sorbet would’ve been perfect.

  20. January 19, 2014 at 12:02 pm #

    I like the sorbet idea but I LOVE the Bloody Mary why did I not think of that I really liked the pepper soup especially when it was cold from the fridge!

  21. January 19, 2014 at 2:41 pm #

    Hmmm… interesting sorbet! I bet raspberries would go well with it! :)

  22. January 19, 2014 at 3:03 pm #

    I up for it all. Bloody Mary’s, sorbet (genius) and PR in the winter. Our winter. Work it around tax season and maybe we can get everyone on board for 2015 ??? Yes, it is not even the end of January and I am already pushing items to the next calendar year :) Maybe we can all do a Fall catch up in NYC this year. Good luck with the juggling during busy season and lovely soup ~

    • January 19, 2014 at 9:19 pm #

      I’m all for fall catch up in New York/East coast and with planning, we can definitely do Puerto Rico in the winter 2015. This year is rough because of a systems migration going on next weekend, but by next year we can plan something for February down here.

  23. Mary Hirsch
    January 20, 2014 at 8:14 pm #

    My goodness, you have your thinking hat on., Adriana. Sorbet? Great idea. Here’s a suggestion….the red pepper-raspberry combo is very tangy and tasty. Why not do a granita/sorbet out of that duo? And frankly, anything you put in a drink to get even close to a Bloody Mary works for me. I love ‘em. Glad Tricia, our resident travel agent, is working on some get-togethers. Once again, it was so wonderful to meet you. My Sriracha salt, which I brought to Calli with me, reminds me of you everytime I use it. Am trying all the Trevor salt suggestions.

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